Kesar Halwa

31 Dec

Kesar Sooji Ka Halwa


Sooji / Semolina 1 cup
Kesar / Saffron Threads a small pinch
Sugar to taste
Almonds 3
Raisins 6
Cashews 3
Ghee 2 tsps

Method of preparation:

Soak saffron threads in 2 tbsps of warm milk.
Thinly slice cashews and almonds.
Heat a tsp of ghee in a pan, add cashews, almonds and raisins.
When nuts change color, remove from heat.

Bring to boil 3 cups of water in a sauce pot, add sooji, saffron threads with milk and a tsp of ghee.
Cook on low flame by stirring frequently till sooji turns soft by absorbing all the water.
Stir in sugar, roasted cashews, almonds and raisins.
Cook till the sugar thickens and caramelizes.
Serve kesar sooji halwa hot or cold.

Notes: Make sure sooji is cooked before adding sugar to it.

4 Responses to “Kesar Halwa”

  1. sruthi January 2, 2009 at 12:25 am #

    it really looks interesting raji..

  2. neelima January 5, 2009 at 8:50 am #

    this looks fab

  3. Veena Krishnamoorthy March 5, 2009 at 1:08 am #

    Hi… Have felt that lighting the sooji first till it acquires the beginning of a blush makes the halwa tastier.. , one of my friends used to roast it with a small spoon of ghee, but my mom used to dry roast it.. both tastes awesome

  4. parvati September 20, 2011 at 1:50 am #


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